Archive for » 2011 «
21
Oct 2011
Oct 2011
South Louisiana is known for producing some really interesting and absolutely delicious food products. And while most of us New Orleanians are quick to try just about anything put in front of us, people outside the area are not so eager. Moving to North Georgia and entertaining new friends was a testament to that. But although guarded, my new buddies were genuinely interested in and enamored by our food and food culture. They just didn’t know how the heck to cook or eat half of it! Through years of entertaining New Orleans style, we’ve enjoyed teaching our “Georgia Peaches” how [ ... ]
20
Oct 2011
Oct 2011
Twice Baked Potatoes need little introduction. The basic recipe’s been around forever. But it took my youngest daughter Blair to remind me that I don’t make this straightforward and deliciously simple side often enough.
Blair is a foodie in her own right … has been ever since she took a stance against jarred baby food at the ripe old age of 9 months. She eats everything and anything and is quick to assess when too much time has passed since her last helping of a favorite dish (and there are many)! Last week while digging in the pantry for an [ ... ]
Category: Side Dishes, Vegetables
2 Comments
14
Oct 2011
Oct 2011
My kids love the white cheese dip they serve at all the Mexican restaurants around here. A couple of years ago, the son of one of those restaurant managers and my son ended up in the same class. As a Mother’s Day gift, the students made a cookbook of favorite family recipes (that were collected with help from the dads). When my son arrived home from school on that Friday before my special day, he came charging through the door waving the cookbook in his hand yelling, “I’ve got the recipe! I’ve got the recipe!” As luck would have it, [ ... ]
12
Oct 2011
Oct 2011
A few years back, we joined a Community Supported Agriculture program. I thought it would be a cool way to eat healthier, support our local farming community and teach our kids where their food really comes from. If you’re unfamiliar with them, CSAs connect farmers with consumers to share the risks and rewards of running a farm. At the beginning of each growing season, members pay a set fee to a farmer in exchange for a weekly share of whatever they harvest. The fees help small farmers build working capital so they can earn a living while providing families [ ... ]
Category: Side Dishes, Vegetables
One Comment
07
Oct 2011
Oct 2011
The only thing left in our veggie garden is this crazy jalapeno plant. Crazy because it’s still thriving even though it only reached about 12-inches in height and is forever tipping over from the weight of the mass quantities of spicy-delicious peppers it continues to produce. We harvested so many jalapenos, in fact, that I’m struggling to use them up before they go bad! Which is why I decided to make Crawfish Jalapeno Poppers today. With this recipe, I can knock out 24 or more (depending on their size). That’ll leave me with a only handful. Well, at least [ ... ]
Category: Appetizers, Crawfish, Finger Food Fridays, Seafood, Snacks
Tags: crawfish, Finger Food Fridays One Comment
30
Sep 2011
Sep 2011
If you follow my tweets, you may remember that last week while we were home the hubby and I took the kids to have lunch at Cochon Butcher , one of my favorite food destinations. Cochon Butcher is attached to and is the laid back “little brother” of the fine dining restaurant, Cochon. It’s a Cajun deli/butcher shop/bar located in the Warehouse District that serves up outrageously delicious bar food, gourmet sandwiches constructed of house-made and cured meats and sausages and a wide variety of ever-changing and very appealing specials and sides. It also has a fully stocked bar with [ ... ]
Category: Appetizers, Finger Food Fridays, Pork
Tags: andouille sausage, Finger Food Fridays 2 Comments
23
Sep 2011
Sep 2011
I came across this finger food a couple of years back while combing through one of Martha Stewart’s magazines. It’s a fun way to turn an average bag of chips into a highfalutin party food. The key is to start with the right chips. I think the kettle cooked varieties work best because they’re hefty and super-crunchy. The Cape Cod Kettle Cooked Reduced Fat are my favorites because I can double my portion without the guilt. Those bags also tend to have more twists and folds–I love the folds! Any combination of fresh herbs work. Just be sure to use [ ... ]
21
Sep 2011
Sep 2011
Do you come from a meatballs and spaghetti family or a meat sauce family? I’m from the meatballs side of the track. Occasionally, my family traveled to the other side. But the “grass was not greener” over there. At least not for me. You see, in our house meatballs and spaghetti dinners were an all-day, family affair. Everything was made from scratch (except the pasta) then set on the stove to simmer until all the flavors came together. That low and slow cooking would always fill the house with familiar and comforting aromas that had us relaxing [ ... ]
Category: Beef, Main Dishes, Pasta
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16
Sep 2011
Sep 2011
Back in February, I introduced you to my basic sliders. Those are the ones I throw together at least twice a month for fun dinners and last minute gatherings. The kids love them. Their friends love them. My friends love them. Everybody loves them. But here’s the downside. Those sliders are such a bit hit, that I get eye rolling and other unwelcomed gestures from my little “children-of-the-corn” (that’s a term of endearment around here) anytime I suggest creating a new recipe. I’ve tried to convince my darlings that I’m not looking to replace “their” sliders. I’m simply wanting to [ ... ]
Category: Appetizers, Beef, Finger Food Fridays, Main Dishes, Pork
Tags: Finger Food Friday One Comment
15
Sep 2011
Sep 2011
Sometimes telling someone about a recipe is not nearly as compelling as preparing it with them, especially if that person is not used to cooking with certain ingredients. Take my Bourbon Salmon for instance. One day, I was chatting it up with a friend who had never bought much less prepared salmon at home. She had never cooked with bourbon and wasn’t particularly comfortable using the broiler either. Bottom line? As delicious as the recipe sounded, she didn’t think she could pull it off at home. So I set out to prove otherwise. [ ... ]
